Leidy's All Natural Pork Tenderloin
Leidy's fresh pork is always flavorful, juicy and simply delicious! Our all natural, hand-selected, tender cuts of premium pork are prepared using traditional methods, keeping the natural juices to preserve flavor. We never compromise our fresh pork with moisture enhancement or artificial ingredients and all of our fresh pork are raised without hormones and fed grain based diets. We're positive your family will enjoy the superior taste and quality of our pork products.Leidy's All Natural Pork Tenderloin - Item #22013
Features
- FRESH All Natural Pork*
- Hand Selected Premium Cuts
- Pork is fed grain based diets for superior taste and quality
- *Contains no added solutions or artificial ingredients
- Exceptionally lean
- No MSG
- Gluten Free
Ingredients: All Natural Fresh Pork. No added solutions or artificial ingredients.
Cooking Directions: Please click here to view our Pork Cuts Cooking Chart for this item.
Coconut-Crusted Pork Tenderloin Lollipops
SERVINGS:
6 appetizers
INGREDIENTS:
1 pork tenderlion, (about 1 pound)
1 cup sweetened coconut, shredded
1/4 cup honey
1/4 cup apricot jam
1 tablespoon fresh ginger root, grated
2 cloves garlic, peeled
1 tablespoon olive oil
salt
ground black pepper
12 6-inch wooden skewers
1 pork tenderlion, (about 1 pound)
1 cup sweetened coconut, shredded
1/4 cup honey
1/4 cup apricot jam
1 tablespoon fresh ginger root, grated
2 cloves garlic, peeled
1 tablespoon olive oil
salt
ground black pepper
12 6-inch wooden skewers
DIRECTIONS:
- Heat oven to 350 degrees F. Spread coconut on baking sheet. Place in heated oven and bake for 6-8 minutes or until lightly toasted, stirring halfway through baking.
- Meanwhile, place honey, jam, ginger and garlic in blender container. Cover and blend until well mixed.
- Rub tenderloin with oil; season with salt and pepper. Prepare a medium-hot fire in covered grill. Grill tenderloin, over direct heat for 5 minutes or just until entire surface is brown, turning occasionally.
- Adjust grill to indirect heat; generously brush entire tenderloin with honey-apricot mixture.
- Cover and grill over indirect heat for 15-25 minutes or until internal temperature reaches 160 degrees F., brushing generously with additional honey-apricot mixture halfway through grilling.
- Transfer pork to cutting board. Loosely cover with foil; let rest for 10 minutes.
- Brush tenderloin again with honey-apricot mixture. Coat tenderloin in coconut, firmly pressing coconut on pork.
- Skewer with lollipop sticks or bamboo skewers, from the top straight through to the bottom, at 1/2-inch intervals.
- Slice between sticks into lollipop-shaped pieces. Pat edges of “lollipops” with remaining coconut, if necessary.
Visit our recipe section for all of our great mealtime ideas
"Recipe and photo courtesy of National Pork Board.
For more information about pork, visit TheOtherWhiteMeat.com." Recipe also courtesy of Bob Blumer, The Surreal Gourmet.
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